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Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Jun;28(6):726-30. doi: 10.1080/19440049.2010.535217.

Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study.

Author information

1
Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, ON, Canada. adam.becalski@hc-sc.gc.ca

Abstract

Acrylamide concentrations in prune products--baby strained prunes (range = 75-265 µg kg(-1)), baby apple/prune juice (33-61 µg kg(-1)), prune juice (186-916 µg kg(-1)) and prunes (58-332 µg kg(-1))--on the Canadian market were determined. The formation of acrylamide in a simulated plum juice was also investigated under 'drying conditions' in an open vessel at temperatures <100°C for 24 h and under 'wet conditions' in a closed vessel at a temperature of 120°C for 1 h. Acrylamide was produced in a simulated plum juice under 'drying conditions' in amounts comparable with those found in prunes and prune juices. Acrylamide was not produced in simulated plum juice under 'wet conditions' in a closed vessel at temperature of 120°C for 1 h, but under the same condition an authentic prune juice doubled its acrylamide concentration. Formation of acrylamide in prune products was attributed to the presence of asparagine and sugars in the starting materials.

PMID:
21623495
PMCID:
PMC3118507
DOI:
10.1080/19440049.2010.535217
[Indexed for MEDLINE]
Free PMC Article
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